Any suggestions on what to serve with enchiladas other than rice and beans?

I know this older post, but I just ran across it. I created a dish for my family because we are tired of the same ole' beans and rice for the side dish. Here it is. melt 2 tbs butter in a skillet over med high, add 1 c rice and 2 corn tortillas cut or torn into small pieces stir until lightly browned , add 1/4 c chopped onion, 1/2 cup chopped green cabbage and 2 or 3 large handfuls spinach chopped, stir all this until spinach slightly wilted, add 2 c low sodium chicken broth and stir, bring to slight boil, cover and turn down to simmer cook until rice down about 4-5 min. Remove from heat stir , and sprinkle with lime juice and chopped cilantro . serve hot . We loved it.

if you still want a starchy thing to go with your enchilada I would steam a couple of plantains (or roast in foil in the oven), mash with a fork, season with salt and pepper and put a little queso fresco on top. If you want something more like a vegetable i would sautee some finelly chopped white onion, serrano chile and epazote in vegetable oil and once they are lightly brown, I would add collarls greens or spinach. Season with salt and add a squeeze of fresh lime or lemon juice at the end.

http://www.food52.com/recipes/12622_judys_deli_slaw
I think this would complement the enchiladas. You might tweak it a bit with citrus for the wine vinegar, cilantro, poppy seed optional... It has the crunch and clean taste to complement a baked and sauced dish.

I second the grapefruit/avocado salad idea! Or a jicama salad. Or a sauted corn, onion, and zucchini side. I haven't made this one, but something like this. You could use cilantro instead of mint.

http://www.finecooking.com/recipes/corn-sweet-onion-zucchini-saute-mint.aspx

I also do love a mildly sweet corn pudding made with masa, but that's more on the heavy side....

I REALLY like citrus with my mexican--it cuts through the cheese and spice so nicely--so try a grapefruit/bibb lettuce/avocado salad with lime vinaigrette (i *love* the lime-cumin vinaigrette in Deborah Madison's _Veg Cooking for Everyone_). that kind of salad makes a nice, light contrast to a heavy enchilada.

I´d go with a cabbage slaw with cilantro, green onions and lime juice (no mayo) or a jicama and mango salad, and then tres leches cake with fruit for dessert (do it as a sheet-cake-- non-scary and low key for your gourmet-averse friend)

Make a great slaw with purple cabbage. This is what our local Mexican restaurant serves. Please also try my corn and tomato salad. It's good with Mexican food and the grilled corn has a great flavor: http://www.food52.com/recipes/5916_heirloom_tomato_and_grilled_corn_salad

We like to make this salad with our enchiladas, since they are quite heavy and filling: sprinkle arugula with salt, toss with lime juice and olive oil to taste, add sliced avocado, and orange sections. Yummy!
We also frequently have Fine Cooking's Cocoa Snack Cake with Ganache for dessert with Mexican meals. You can find it on their website.

Two important sides, drinks and dessert. Cervezaritas/adult beverage and for dessert Kahlua flan garnished with a drizzle of kahlua, toasted slivered almonds and a little orange zest. Rum and brown sugar glazed grilled pineapple and peaches.

Birria, goat stew, would hit the spot with me.

How about some sauteed greens -- milder ones like swiss chard or spinach?

I always make a jalapeno-apple slaw with my mexican dinners:

http://www.food52.com/recipes/8746_jalapeoapple_slaw

For dessert, how about a refreshing sorbet or ice cream recipe...there are many found here on Food52!

PS - black bean enchiladas sound delicious

A corn side dish with a kick (http://www.food52.com/recipes/12755_cold_corn_salad_with_some_heat) or a salad with some Mexican flair.

I have never had this particular recipe, but it's use of cactus sounds interesting:
http://www.food52.com/recipes/13578_ensalada_de_nopalitos

Personally, I like to saute a variety of julienned peppers and onions for a simple, yet delicious side!

Mexican Corn, cucumbers with lemon, salt, and a few dashes of Tapatio, Grilled/marinated mushrooms fajita style, Guacamole!

The current chili contest may have some good inspiration for you.
http://www.food52.com/recipes/12330_mexican_street_fair_corn
http://www.food52.com/recipes/6130_plum_avocado_summer_salad
As for dessert you could make flan, tres leches, or churros.